Slow-Baked Amaretti Almond Cake with Citrus Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender almond cake enriched with crushed amaretti cookies and finished with a bright orange glaze for a delicate balance of sweet and tart. This Italian recipe, ready in about 85 minutes, layers all-purpose flour, almond flour, and baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 8 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, and 1 tsp baking powder until evenly combined.
  2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
  3. Step 3: Add 3 large eggs one at a time to the butter mixture, beating well after each addition, then mix in 1 tsp vanilla extract.
  4. Step 4: Gradually fold the dry ingredients into the wet mixture, then fold in 1 cup crushed amaretti cookies until just combined.
  5. Step 5: Pour batter into a greased 9-inch round cake pan and smooth the top. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
  6. Step 6: While the cake cools, whisk 1 cup powdered sugar with 3 tbsp fresh orange juice and 1 tsp orange zest to make a smooth glaze.
  7. Step 7: Drizzle the glaze evenly over the cooled cake and let it set before slicing.

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